It's Thanksgiving Week - also known as PIE WEEK. If you aren't making a flaky, buttery pie crust, or buying one at the store, you'll need to know how to make a graham cracker pie crust.
Oh, and if you're looking for a delicious pie to make...might I suggest starting here?
Let's make a graham cracker pie crust!
Start with graham cracker crumbs. Of course, you can smash them yourself or whir crackers in your food processor, but this is the easy way to go. You'll also have crumbs that are consistent in size.
Next, combine the crumbs with melted butter and sugar. I always use salted butter. That bit of salt is just magic in the crust.
Combine well. Sometimes, the crumbs seem very dry...maybe if I've measured the crumbs generously. If that happens, you can always stir in another tablespoon of melted butter.
Spoon the crumbs into a rimmed pie pan and press evenly across the bottom and up the sides. A measuring cup is the perfect tool for even and smooth pressing.
Follow the recipe instructions as to whether to bake before filling. A blind-baking will result in a crispier crust.
Graham Cracker Crust
1 3/4 cup graham cracker crumbs
6 tablespoons salted butter, melted (+ more, if needed)
2 tablespoons sugar
Stir the crumbs, 6 tablespoons melted butter, and sugar together. If the mixture looks dry, stir in another tablespoon or two of melted butter. Press into and up the sides of a 9 to 10-inch rimmed pie pan. (A measuring cup is a great tool for this task.)
Proceed with the recipe as instructed. Maybe be used as is or blind-baked for 5-10 minutes for a crunchier crust.
*photos were originally featured as part of my 2016 post for the Pioneer Woman Food & Friends
Happy Pie Week!
